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Cranberry Catch of the Day Recipe

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Most folks may not think of serving fish for Christmas. But a colorful cranberry sauce and pleasant pecan dressing make this entree elegant.

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Cranberry Catch of the Day Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

1-1/2 cups chopped celery
1/2 cup chopped onion
9 tablespoons butter, divided
6 cups cubed bread
3/4 cup chopped pecans
1/3 cup orange juice
1-1/2 teaspoons grated orange peel
1 teaspoon salt, divided
6 haddock, cod or halibut fillets (6 ounces each)
ORANGE-CRANBERRY SAUCE:
1/2 cup sugar
2 teaspoons cornstarch
1/2 cup water
1/2 cup orange juice
1 cup fresh or frozen cranberries
2 teaspoons grated orange peel

Directions

In a large skillet over medium heat, cook and stir celery and onion in 6 tablespoons butter until tender. Stir in the bread cubes, pecans, orange juice, orange peel and 1/2 teaspoon salt. Transfer to a greased 13-in. x 9-in. baking dish. Arrange fillets over stuffing.
Melt remaining butter; drizzle over fillets. Sprinkle with remaining salt. Bake, uncovered, at 350° for 25-28 minutes or until fish flakes easily with a fork.
In a small saucepan, combine sugar and cornstarch; whisk in water and orange juice until smooth. Bring to a boil, stirring constantly. Add cranberries; cook for 5 minutes or until berries pop. Stir in orange peel. Serve with fish and stuffing. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 473 calories, 29 g fat (12 g saturated fat), 63 mg cholesterol, 801 mg sodium, 45 g carbohydrate, 4 g fiber, 10 g protein.

Originally published as Cranberry Catch of the Day in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p43

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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